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Citation: B. Klamczynska et al., Smooth peas, wrinkled peas and garbanzo beans in production of sweetened paste, FOOD SC TEC, 7(1), 2001, pp. 73-81

Authors: Klamczynska, B Czuchajowska, Z Baik, BK

Citation: B. Klamczynska et al., Composition, soaking, cooking properties and thermal characteristics of starch of chickpeas, wrinkled peas and smooth peas, INT J FOOD, 36(5), 2001, pp. 563-572

Authors: Cai, R Klamczynska, B Baik, BK

Citation: R. Cai et al., Preparation of bean curds from protein fractions of six legumes, J AGR FOOD, 49(6), 2001, pp. 3068-3073

Authors: Lee, MR Swanson, BG Baik, BK

Citation: Mr. Lee et al., Influence of amylose content on properties of wheat starch and breadmakingquality of starch and gluten blends, CEREAL CHEM, 78(6), 2001, pp. 701-706

Authors: Mikhaylenko, GG Czuchajowska, Z Baik, BK Kidwell, KK

Citation: Gg. Mikhaylenko et al., Environmental influences on flour composition, dough rheology, and baking quality of spring wheat, CEREAL CHEM, 77(4), 2000, pp. 507-511

Authors: Baik, BK Czuchajowska, Z

Citation: Bk. Baik et Z. Czuchajowska, Paste particle and bean size as related to sweetened Azuki paste quality, CEREAL CHEM, 76(1), 1999, pp. 122-128